Frederic Caporaso, Ph.D.
Frederic Caparaso (B.S., M.S., Rutgers, State University of New Jersey; Ph.D., Pennsylvania State University) is a Professor of Food Science in the Crean School of Health & Life Sciences. He teaches a variety of courses such as, Darwin and the Galapagos, Sensory Evaluation of Foods, Food Product Development, Graduate Seminar, and Research Methodology. His professional memberships include American Chemical Society, American Society of Animal Science, Institute of Food Technologists, International Union for the Conservation of Nature- Species Survival, Commission- Tortoise and Freshwater Turtle of Specialist Group, and Society for the Study of Amphibians and Reptiles.
Rosalee Hellberg, Ph.D.
Dr. Rosalee Hellberg is an Assistant Professor in the Food Science Program at Chapman University. Prior to Chapman University, Dr. Hellberg completed a fellowship program at the U.S. FDA, where she contributed to the development of rapid, DNA-based test methods for organisms such as norovirus, Salmonella, and Listeria. Dr. Hellberg completed an M.S. and Ph.D. in Food Science and Technology at Oregon State University, studying seafood safety and fish species misbranding. She has published 20 peer-reviewed articles and book chapters and given 25 professional presentations.
Lilian Were, Ph.D.
Lilian Were (B.S., M.S., University of Arkansas at Fayetteville; Ph.D., Purdue University) teaches courses in Food Analysis, Food Chemistry, Food Ingredients, International Nutrition, and Research Methods. Her research involves Investigating functional properties of agricultural industrial residues with the objective of enhancing their commercial value.